Lately, Gretchen & I have been spending so much time in the kitchen, developing new recipes, that sometimes we forget how important it is to share our essential go-to recipes and “How-Tos,” like how to bake the perfect potato or how to roast pumpkin seeds, for example. So we are going to rectify that today, starting with how to roast veggies! Who’s excited?
Roasting your own vegetables is extremely easy, healthy & customizable because you choose the veggies you like best. These can be used in countless recipes and make a great side dish. They keep very well in the fridge and freezer. I often make a big batch of these, on a large sheet pan, on Sunday or Monday, and use them throughout the week. It makes throwing together quick lunches & dinners so much easier. You can cut them roughly and leave large chunks to save time, they’ll still turn out great.
When I roast veggies with kids in mind, I use extra carrots & broccoli because my kids prefer those. We serve them over greens or rice, alongside any protein of your choice with coconut aminos, our stir fry sauce, or any sauce you like. Try sprinkling them with everything but the bagel seasoning or roasted pumpkin seeds. It makes for super quick & healthy weeknight dinners. It’s definitely a crowd pleaser around here. Ok, lets get to it!
Foolproof Roasted Vegetables
- Prep Time: 10
- Cook Time: 20-30
- Total Time: 30-40
- Yield: 6+ servings
- Category: dinner
- Method: baking
- Cuisine: health
3-4 large carrots
1 large zucchini
1 ½ c butternut squash, cubed OR 1 large summer squash (or yellow squash)
2 c broccoli florets
1 sweet or white onion, chopped
3 Tbsp garlic olive oil (we typically use Trader Joe’s, or you can make your own garlic infused olive oil)
1 tsp thyme
1 tsp parsley
1 tsp dill
1 tsp chives
½-1 tsp fresh ground pepper
1 tsp everyday seasoning (Trader Joe’s, or use your favorite blend)
Salt to taste
Cut up all the veggies
Put them in a large bowl, coat with all the olive oil and seasonings.
I usually let them sit like this for 15 min while the oven heats up, to let the veggies absorb the oil and flavors, but if you don’t have time that’s ok.
Next, throw those suckers on a large, parchment lined sheet pan.
Bake them at 400 F for 20 minutes. Check them and stir, especially the veggies that tend to cook faster, like the zucchini.
If needed, bake for another 5-10 minutes. I find that 25 minutes is usually plenty. If you’re unsure just check and stir as often as you’d like until you get the hang of it.
Use the roasted vegetables as a side dish, or on top of pasta, rice or a salad. They are so good sprinkled with pine nuts or roasted pumpkin seeds!
I love using a combination of fresh & dried herbs when I roast veggies and potatoes, but dried or powdered works great too.
If you want to use potatoes, sweet potatoes, Brussels sprouts or parsnips, just cut them up smaller than your other veggies since these typically take longer to bake, but they can certainly all be roasted together. Really you can use any vegetables that you like or have on hand.
Keywords: vegetables, veggies, roasted, baked, dinner, lunch, sides, vegetarian, vegan, grain-free, gluten-free, anti-inflammatory